Celebrate National Avocado Day with Rubio’s

There’s no denying that avocados and Mexican food are a match made in heaven. They’re certainly a popular ingredient here at Rubio’s.

Our California avocados are hand-picked from local farms and they arrive in our kitchens daily. We include fresh sliced avocados or our handmade guacamole with most of our menu items, and in the last year, Rubio’s served about 8 million avocados in our restaurants.

Not only are they a tasty compliment to many foods, but California avocados are also an incredibly healthy fruit (yes, they’re a fruit!) With lots of heart-healthy fat, and nearly 20 vitamins and minerals in each serving, it’s no wonder many people consider them to be a superfood. And superfoods deserve to be celebrated, right?

We hope you’ll join us on July 31^st for National Avocado Day. We’re sharing our avocado love by including a free order of chips and guacamole with any purchase. And if you’re looking for another tasty way to enjoy avocados, try this Avocado Shrimp Ceviche recipe. Our Director of Culinary developed it for National Avocado day, and we hope you love it as much as we do.

Avocado Shrimp Ceviche

Serves: 6-8 people

Total prep time: 45 minutes

• 1-pound raw medium shrimp, peeled and deveined
• 6 quarts water (for boiling only)
• 1 tablespoon whole oregano (Mexican oregano preferred) – use in the boiling water only
• 1/2 medium red onion, finely chopped
• 2 medium avocados, diced ¼” – ½” cubes
• 1 small jalapeno, finely chopped
• 1 cup cilantro, rough chop
• 2 garlic cloves, minced
• 1/2 cup freshly squeezed lime juice (from 5-6 limes)
• 1/2 cup freshly squeezed orange juice (from 2-3 oranges)
• 1/4 cup tomato puree (from a quality brand)
• 2 teaspoon sea salt
• 1 ½ teaspoons chili powder
• Tortilla Chips, for serving

Directions:

1. Add oregano and water to a large pot and bring to a boil. Add the shrimp, and poach until the shrimp are pink, 3 minutes or until the internal temperature of the shrimp is 145°F. Drain off all the water, strain the shrimp then place it over ice. Chill shrimp for 10 minutes.
2. While the shrimp is chilling, prepare the red onion, avocado, jalapeno, cilantro, garlic, lime juice, and orange juice. Then chop the shrimp into ½” pieces. In a large mixing bowl, combine all the ingredients, add tomato puree, season with sea salt and chili powder and gently mix.
3. Best served fresh or refrigerate for up to 48 hours.
4. Serve with tortilla chips.